Dealcoholizing method

ABSTRACT

A method in which the storage and processing of the liquid to be dealcoholized is carried out in a dealcoholization circuit in a non-oxidizing atmosphere, partial diafiltration of this un-diluted liquid in a reverse osmosis module is carried out, an exchange of water takes place to compensate partially for the loss of volume due to the separation of the permeate, by the addition of demineralized water which is totally free from any trace of chlorine, and deaerated and natural or synthetic ingredients, not extracted from the original liquid by thermic treatment, are added to the residue. In order to obtain complete desalcoholization, preconcentration of the original liquid to be dealcoholized is carried out at a temperature of between 10° and 15° C. and during processing, at least one concentration, one dialfiltration and one dilution are carried out alternately. This method is mainly used to process wine, beer and cider and allows them to retain their required standards of quality and taste.

The present invention concerns a method for dealcoholizing using reverseosmosis of an alcoholic liquid, notably wine, beer or cider, in whichthe storage and processing of this liquid to be dealcoholized is carriedout in a dealcoholization circuit in a non-oxidizing atmosphere, inwhich a partial diafiltration of this liquid takes place in a reverseosmosis module, in which an exchange of water is carried out topartially compensate for the loss of volume due to separation of thepermeate by means of the addition of demineralized water totally freefrom any trace of chlorine, and deaerated if necessary and in whichnatural or synthetic ingredients, not extracted from the original liquidby thermic treatment, are added to the residue.

A process of this type has already been described in the Internationalpatent application N° WO 87/03902. This process has shown itself to bequite remarkable and has given extremely interesting results, notably inthe production of totally or partially dealcoholized wine in which thelevel of residual alcohol is of the order of 0.5 to 2%. Totaldealcoholization has proved problematical due to the excessively longtreatment time, which has the effect of making the process expensive andtherefore unprofitable.

The method described in the French patent application published underNo. 2 620 129 also concerns a method for dealcoholizing using reverseosmosis. In this method, before the diafiltration, a dilution of theinitial liquid is carried out by the addition of an equal quantity ofwater. This water is then evacuated by a high reconcentration made at arelatively high temperature (25° to 35° C.). The introduction of thiswater presents many inconveniences. On the one hand if thisreconcentration is carried out at a low temperature, the total durationof the dealcoholizing is greatly increased, therefore it is necessary towork at a high temperature so as to try to reduce this duration. On theother hand, concerning the taste, the fact that the reconcentration iscarried out with a relatively high temperature so as not to prolong theoperation produces as a consequence a loss of "vinous" elements such asthe organic acids, the flavours and the salts and thus causes a decreasein the quality of the obtained product. Moreover, the fact that theconcentration factor is superior to 5 strongly denatures the un-dilutedwine because of chemical phenomena such as tartaric precipitations or inthe case of white wines a protein instability. Finally the finaldilution of the dealcoholized liquid obtained by this method affects thequality in a considerable manner.

The present invention proposes to supply a solution to these problems byallowing complete dealcoholization to take place with high output andresulting in a product which respects the required quality and tastestandards.

With this aim, the method according to the invention is characterized bythe fact that the original un-diluted liquid to be dealcoholized ispreconcentrated, and in that during treatment at least one concentrationat a low temperature, one diafiltration equally at a low temperature andone dilution and are alternately carried out.

The concentration and the diafiltration are advantageously carried outat a temperature between 10° and 15° C.

It is preferable to stabilize pH during processing.

Using the preferred method, the rate of preconcentration of the liquidto be dealcoholized is inferior to 5 and preferably between 3 and 4.

It is preferable to maintain the relation R=Dd/Di in which Dd representsthe flow of permeate at the start of diafiltration and Di the initialflow of permeate at the start of dealcoholization, at a level between 60to 80% and preferably superior to 65%. Also using this method, theinitial permeate flow Di at the start of dealcoholization, is at leastbetween 10 and 15 l/h/m² of the filtering surface, and preferablybetween 12.6-13 l/h/m² for white wines and between 11.6-12 1 l/h/m² forred wines.

Using the chosen method, the pH is stabilized with tartaric acid and/ortartrates if it is required to fall below 0.5% by volume of alcohol.

According to another way of carrying out the method, primarydiafiltration, concentration, the main diafiltration and dilution to thefinal chosen volume are carried out successively.

Preferably the primary diafiltration is carried out until a volume ofpermeate of between 0.5 and 2% of the original wine is obtained.

Using another particularly advantageous method, concentration,diafiltration, partial dilution, reconcentration, diafiltration anddilution to the final chosen volume are carried out successively.

Using these methods, the different phases of treatment or combinationsof these phases are carried out at least twice.

It is recommended to rinse and clean the membranes regularly, beforeprocessing and/or during the method.

It is preferable to carry out these rinsing and cleaning processes usingspecial water-soluble cleaning agents. Such a solution may containcaustic soda, nitric acid or hydrogen peroxide, as well as enzymepreparations.

The whole installation should also be rinsed before the start ofdealcoholization, with an aqueous solution containing clear alcohol,preferably about 11% by volume of alcohol. Using the methods described,partial or total diafiltration takes place before processing starts,acidification occurs during dealcoholization and concentration of thepreviously deacidified dealcoholized residue is carried out to preserveit.

During reconstitution of the dealcoholized wine, it is preferable to addingredients whose volume is super-concentrated with respect to theinitial volume of wine. Alimentary acids can also be added.

It is preferable for these alimentary acids to include lactic acid ortartaric acid and Na-Hydrogen tartrate.

Other substances, chosen from the following group, may also be added tothe dealcoholized wine: glycerine, NaCl, succinic acid, citric acid,malic acid, glucose, NaHCO3, K2CO3, fructose and grape juice.

It is preferable to readjust the acidity using tartaric acid, followingtesting of the acidity, the other ingredients having already been added.

Within the framework of this method, many tests have been carried outusing membranes of the HC 50 type and with a module of 19 m². It wasnoted that preconcentration of non-diluted processed wine by a factor ofbetween 2 and 5, and preferably between 3 and 4, before diafiltration,has the advantage of reducing processing time by about 35% and withabout four times the quantity of permeate produced.

For example, partial dealcoholization of 1028 and 2217 litters of winerespectively was carried out following technique A with nopreconcentration, and following technique B corresponding to the methoddescribed above. The results are given in the table below.

    ______________________________________                                                                    Technique B                                       Parameters       Technique A                                                                              With preconc.                                     times)           No preconc.                                                                              (rate 3.1                                         ______________________________________                                        Quantity of non- 1028   litters 2217  litters                                 diluted wine processed                                                        Process time     9.5    hours   13.25 hours                                   measured                                                                      Time calculated  9.24   hours   5.98  hours                                   for 1000 litters                                                               ##STR1##        5.5            1.39                                          ______________________________________                                    

The time gained in case B is 35%. The gain in R is four times.

These results were only exact on condition that the initial flow acrossthe membranes, at starting time, was not less than 12.6 l/h/m², i.e. arate of flow of 240 l/h for 19 m² of membranes surface, and on conditionthat the concentration rate, before diafiltration, did not cause theflow of permeate to fall below 65-70%, and more specifically 70%, of itsinitial value at starting time. In other words it is necessary that##EQU1## where: D_(d) represents the flow of permeate at the start ofdiafiltration, and

D_(i) represents the initial flow of permeate at method starting time.

On the other hand, preconcentration of wine which has not been dilutedbefore diafiltration, by a factor superior to 3-4 times, has the effectof denaturing the dealcoholized wine and is not to be recommended froman organoleptic point of view. A test was carried out on 10,560 littersof white wine which was concentrated 7.5 times before diafiltration. Theresidue obtained was brown and cloudy. After reconstitution, thedealcoholized wine obtained, had a stale taste which had not been foundin wine obtained from a 3 times concentrated wine. The results obtainedusing composite membranes, 19 m² in surface area, using white wine, areindicated below.

    ______________________________________                                        Parameters    Test 1     Test 2   Test 3                                      ______________________________________                                        Quant. dealcoholized                                                                        20922 l    15325 l  18045 l                                     (un-diluted)                                                                  Flow of permeate                                                                            240 l/h    350 l/h  180 l/h                                     start D.sub.i                                                                 Flow of permeate                                                                            200 l/h    260 l/h  150 l/h                                     start dia D.sub.d                                                             Relation D.sub.d /D.sub.i %                                                                 83,3       74,3     83,3                                        Membrane treatment                                                                          no         yes      yes                                         Total desalc. time                                                                          149.75 h   123.17 h 243 h                                       Time per 1000 l                                                                             7.16 h     8.04 h   13.46 h                                      ##STR2##     1.96       1.60     2.1                                         ______________________________________                                         From which it can be deduced that:                                            1. the preconcentration of nondiluted wine must not exceed 2 to 5 and         preferably 3 to 4 times due to organoleptic depreciation.                     2. the relation R = D.sub.d /D.sub.i must be between 60-80% and preferabl     above 65-70% to avoid diminution in performance.                              3. the initial flow of permeate at the start of dealcoholization of the       nondiluted wine, should be between at least 10 and 15 l/h/m.sup.2 and         preferably between 12.6-13 l/h/m.sup.2  for white wines and 11.6--12          l/h/m.sup.2 for the reds.                                                

A considerable saving of time was also noted when the differentprocessing phases were alternated during the dealcoholization operation.With this aim, the following procedure was adopted:

a. During the first test, primary diafiltration of non-diluted wine wascarried out, until a volume of permeate between 0.5 and 2% was obtainedfrom the original wine, followed by concentration and the principaldiafiltration, followed by dilution.

b. During the second test, concentration was carried out beforediafiltration, followed by partial dilution, reconcentration,diafiltration and final dilution.

Other combinations can be envisaged and the phases cited above can berepeated several times.

Finally, to guarantee an optimal yield of dealcoholized wine, i.e. toreduce the duration of the operation to a minimum and avoid theformation of bad flavours in the dealcoholized wine, it was necessary tointroduce a cleaning procedure which combined a certain number ofspecific operations using a range of chemical products with the aim ofensuring adequate cleaning of the membranes, particularly afterdealcoholization of red wine.

To guarantee an initial flow of permeate of the order of 11.6 l/h/m² forred wines and 12.6 l/h/m² for white wines, a combination of chemicalprocesses was employed which was destined to restore adequatepermeability to the membranes in order to ensure the desired rate offlow. Initially, rinsing with nitric acid was carried out. For 115litters of the installation's water, 624 ml of 65% HNO3 was added in aprocessing vat and this mixture was circulated at a pressure of around10 to 12 bars, for a minimum of 30 minutes. Rinsing in running water forat least fifteen minutes was then carried out. After this water rinse, asolution of hydrogen peroxide was prepared by adding 160 ml of 35%hydrogen peroxide to 115 liters of the installation's water and causingthis to circulate at a pressure of 10 to 12 bars, for thirty minutes.Rinsing in water was then performed as before. During thedealcoholization method, as soon as the flow of permeate tends to fallbelow 60 to 80%, or preferably, below 65% to 70%, of its initial value,an intermediate method was carried out on the membranes, consisting of:

1. For white wines, cleaning the membranes using a solution containing40 litters of hot water, at 30° C., 810 g of "Ultrasil 53", marketed byHenkel, and 50 g of 100% caustic soda in powder form.

2. For red wines, a rinse in nitric acid, followed by the hydrogenperoxide-water solution previously described.

Between each dealcoholization operation involving 20,000 litters ofwhite or red wine, the membranes should be cleaned appropriately. Theparameters for these operations are resumed in the following table:

    __________________________________________________________________________              Dose                      Temperature °C. (maximum)          Processing product                                                                      (pour 115 lt/                                                                         Pressure/Bar                                                                          Duration  (heat water as required                   process   55 bac, 60 inst.)                                                                     (module entry)                                                                        (minutes) with steam pipe)                          __________________________________________________________________________    Rinse (tap water)                                                                       --      10-12   15        --                                        Ultrasil 15                                                                             1,000 kg                                                                              10-12    5-10     40                                        Rinse (tap water)                                                                       --      10-12   15        --                                        Ultrasil 55                                                                             0,575 kg                                                                              10-12   10 + leave 12 hours                                                                     30-35                                     Rinse (tap water)                                                                       --      10-12   15        --                                        Ultrasil 75                                                                             0,345 kg                                                                              10-12   20        40                                        Rinse (tap water)                                                                       --      10-12   15        --                                        Ultrasil 15                                                                             0,750 kg                                                                              10-12   30-40     40                                        Rinse (tap water)                                                                       --      10-12   15        --                                        __________________________________________________________________________

By means of this procedure the initial yield capacity was preservedintact for a module in uninterrupted operation for about six years.

To avoid introducing bad flavours into dealcoholized wine, such asstaleness, cork and mould, the module and tubing should be rinsed priorto each dealcoholization method with an aqueous solution containingabout 11% by volume of clear alcohol constituted, for example, of 94%ethanol and 2% by volume of propylic alcohol. The rinsing alcohol isrecirculated in the module and tubing for at least 15 minutes beforebeing followed by the wine to be dealcoholized. No water rinse, whichwould risk the reintroduction of doubtful flavours, should be carriedout between this alcohol rinse and the start of the dealcoholizationmethod.

In addition to avoid oxydation and stale flavours in the dealcoholizedwines, it is advantageous to previously dearate the demineralized waterto be introduced into the method, until its oxygen content is reduced toless than 0.1 mg/l.

For transport and storage of the residue, it may be useful toconcentrate it. With this aim, and so as to avoid disturbing the productas soon as it starts to precipitate, it is preferable to carry outpartial or complete deacidification of the wine to be dealcoholized,before concentration and dealcoholization.

Tests were carried out on red Algerian wine which had a level of 10.8%by volume of alcohol and a level of total titratable acidity of 5.56g/l, a pH of 3.25 and tartaric acidity of 2.5 g/l. Deacidification wascarried out according to normal cellar techniques to bring it to a totalacidity level of 3.10 g/l, a pH of 4.10 and tartaric acidity of 0.8 g/l.This deacidified wine was dealcoholized normally and concentrated 3.5times. The residue was preserved for two and a half months at 10° C.with no signs of disturbance or formation of precipitate. It was thenreconstituted. With this aim, one part of the concentrated residue wastaken and two parts of water were added to it along with the usualingredients in compensation for the acidity lost during the method ofdeacidification. A comparative tasting showed that a sample notdeacidified before dealcoholization, and reconstituted immediately afterdealcoholization had absolutely the same taste as the sample which hadbeen deacidified in advance.

To ensure the preparation of dealcoholized wine with a level of alcoholof less than 0.5% by volume, the same technique as those previouslydescribed were used, with the introduction of two supplementarycharacteristics as follows:

α) Acidification of the residue was carried out during dealcoholization.It was noted that during dealcoholization to a level below 0.5% byvolume of alcohol, the loss of acidity for the wine, using membranes ofthe HC 50 type, can be sufficiently high for raise the pH of the winewhich causes a considerable modification of its qualities, particularlyits colour, stability, physical and bacteriological qualities etc. Toavoid these phenomena, the wine to be dealcoholized is reinjected withacids, periodically, during the dealcoholization method, in the form of,for example, tartaric acid, tartrates or other alimentary acids, inorder to stabilize the pH. For example, 15.130 kg of red Algerian winecontaining 11.4% by volume of alcohol, was processed. Thedealcoholization method caused the volume of alcohol to fall to 3.8% bymeans of preconcentration of the non diluted wine to a level equal to 2.From the moment when this volume of alcohol was reached, 2.0 g oftartaric acid was added per litre of concentrated residue incirculation. From this moment, the concentration undergoingdealcoholization was increased to a level equal to 5 without howeverprovoking any visible modification to the wine's acidity. Diafiltrationand dilution were then carried out according to the previously describedmethod, and a dealcoholized red wine was obtained which had a finalalcohol level of less than 0.03% by volume, the verification beingcarried out by enzyme analysis. β) Modification of the dealcoholizationmethod is carried out when the alcohol level falls below 0.5% by volumeof alcohol. When the volume of alcohol falls below 1%, it has been notedthat it is preferable to alternate the concentration, dilution anddiafiltration phases to terminate dealcoholization. For dealcoholizedwines at a superior level, it is preferable to end the dealcoholizationmethod with dilution following diafiltration.

For example, 846 l of red Algerian wine with a level of 12.2% by volumeof alcohol was processed to reduce this volume of alcohol to 0.02%. Theduration of the phases of this method are noted in the following table:

    ______________________________________                                                                   Red Wine                                                                      Module 1.98 m.sup.2                                            Red Wine       converted value                                                Module 19 m.sup.2 /HC50                                                                      for module 19 m.sup.2                              Phases      duration       duration                                           ______________________________________                                        1) Preconcentration                                                                       2.67 h         2.22 h                                             (2x) on the non-                                                              diluted wine                                                                  2) Diafiltration                                                                          5.33 h         17.96 h                                            3) Dilution 1.75 h          3.31 h                                            4) Concentration                                                                          4.50 h         --                                                 5) Dilution 0.33 h         --                                                 Total       14.58 h        23.49 h                                            For 1,000 l 17.23 h        27.80 h                                            ______________________________________                                    

It was noted that the three initial phases, resulting in a final alcohollevel of 0.02%, took 23.5 hours, or 27.8 hours for 1,000 litters.Consequently, the observed time saving is of the order of 37%.

Other combinations of the concentration, diafiltration and dilutionphases may be envisaged.

Concerning reconstitution of the wine, and notably the flavour of thiswine following the dealcoholization operation, in other words, toimprove the organoleptic quality of the dealcoholized wine and give it aless watery taste, it is a good idea to increase the quantity ofingredients with relation to the initial volume of wine processed.Instead of rediluting the residue at the end of dealcoholization to theoriginal level of the processed wine, a specified percentage of thevolume is deduced from this initial level, and will not be included inthe final wine. This percentage is, for example, equal to the value ofthe volume occupied by the alcohol in the wine to be dealcoholized. Theingredients to be added to the residue have a volume proportional to theinitial volume of the processed wine, or superior to this volume and nolonger proportional to the volume of the residue. In this way, thedealcoholized wine will have a greater proportion of vinous elements.

For example, if 10,000 litters of wine containing 11% of alcohol to bedealcoholized is processed, the volume of alcohol contained in this winebeing 1,100 litters, the volume of dealcoholized wine obtained is 8,900litters. Using the previous method, these 8,900 litters were made up to10,000 litters by the addition of water and the ingredients werecalculated on the basis of 10,000 litters. Using the method describedabove, the residue is not re-diluted and the quantity of ingredientsadded to the 8,900 litters of dealcoholized wine obtained, is based on10,000 litters. Of course, the dosage of ingredients can be increased ina manner proportional to a larger volume than that of the original winefor dealcoholization. Nevertheless, experience shows that the additionof supplementary ingredients corresponding to the volume of alcoholcontained in the initial volume of wine is enough to eliminate thewatery taste due to loss of alcohol.

As previously mentioned, during the dealcoholization operation, part ofthe acidity must be compensated for, notably to give body to thedealcoholized wine. During reconstitution at the end ofdealcoholization, alimentary acids can be added to the residue.

For example, lactic acid can be used in quantities of 0.65 g/lcalculated on the initial volume of wine, for red wines, and of theorder of 2.6 g/l calculated on the initial volume for rose white wines.

Tartaric acid and Na-Hydrogen tartrate can also be added in sufficientquantities to achieve a total level of titratable acidity of the orderof 7.4 g/l for example, in the dealcoholized wine. To do this, theresidue in the reconstitution vat, restored to the previously calculatedvolume, is mixed with concentrated grape juice in a quantityapproximately equal to 49.7 g/l of the original wine, fructose, in aquantity approximately equal to 26.5 g/l of the original wine, lacticacid as previously indicated and sodium hydrogen tartrate in theabove-mentioned quantity.

This entire vat is then mixed for about 1/4 to 1/2 an hour so that themixture is homogeneous. A sample is then taken to verify the title.

The difference in acidity between the measured title and the desiredtitle, is made up with tartaric acid. For example, 83 kg of tartaricacid was added to increase the acidity of 11,630 litters ofdealcoholized wine from 5.6 g/l to 7.5 g/l.

Other tartaric salts have been tried, but experience has shown thatK-Hydrogen tartrate is not suitable due to its insolubility in the wine,and that K-Na tartrate gives the wine a soapy, chemical taste inquantities above 80 mg/l.

It was noted that the level of sodium in the dealcoholized wine thusreconstituted, even after the addition of Na-Hydrogen tartrate, had notsignificantly increased with respect to the original wine.

During reconstitution, other ingredients may be added to obtain specialeffects. These ingredients, as well as the maximum levels which shouldbe exceeded for organoleptic reasons, are given in the following table:

    ______________________________________                                        Ingredients   Maximum levels                                                  ______________________________________                                        glycerine     2.2-2.5    g/l                                                  NaCl          0.13       g/l                                                  succinic acid 0.30       g/l                                                  1 H2O citric acid                                                                           0.15       g/l monohydrated                                     (monohydrated)                                                                malic acid    0.60       g/l                                                  glucose       9          g/l                                                  NaHCO3        0.45       g/l                                                  K2CO3         0.45       g/l                                                  ______________________________________                                    

One possible use for the alcohol produced by the method is in thevinegar industry. In this industry, alcohol diluted to 10 or 12% byvolume is used. During the dealcoholization method, it would be possibleto collect a fraction of the permeate, the alcohol level of which isbetween 7 and 8%, directly, and to concentrate this alcohol until thelevel by volume reaches 10 to 15%. The cost of the operation isrelatively modest, since the equipment used is not expensive.

We claim:
 1. A method for dealcoholization by reverse osmosis of analcoholic liquid, comprising one of wine, beer and cider, whereinstorage and processing of this liquid to be dealcoholized is carried outin a dealcoholization circuit in a non-oxidizing atmosphere, comprisingthe steps of:(a) preconcentrating said liquid by extraction of water andalcohol from said liquid by reverse osmosis at a low temperature toobtain a first permeate and a first retentate, (b) operating adiafiltration of said first retentate by reverse osmosis at a lowtemperature to obtain a second permeate and a second retentate, withpartly compensating for loss of volume of retentate by addition ofdemineralized water which is completely free of any traces of chlorine,(c) diluting said second retentate to obtain a liquid at least partlydealcoholized, (d) repeating steps (a), (b) and (c) at least once withsaid liquid at least partly dealcoholized.
 2. a method as in claim 1,wherein said low temperature is between about 10° C. and about 15° C. 3.A method as in claim 1, wherein the pH is stabilized after step (a). 4.A method as in claim 3, wherein the pH is stabilized using one oftartaric acid, tartrates and a combination thereof.
 5. A method as inclaim 1, wherein in step (a) the ratio of preconcentration of the liquidto be dealcoholized is less than about
 5. 6. A method as in claim 1,wherein a flow ratio, the rate of flow of permeate and the initial rateof flow of permeate at the start of diafiltration, is between about 60%and about 80%.
 7. A method as in claim 1, wherein the initial rate offlow of permeate, at the start of diafiltration, is between about 10 andabout 15 l/h/m² of filtering surface.
 8. A method as in claim 1, whereinstep (a) comprises a primary diafiltration and a concentration, and step(b) comprises a principal diafiltration.
 9. A method as in claim 8,wherein the primary diafiltration is carried out until a volume ofpermeate of between about 0.5% and about 2% of the original liquid isobtained.
 10. A method as in claim 1, wherein membrane rinsing andcleaning operations are carried out periodically.
 11. A method as inclaim 10, wherein said operations are carried out using aqueoussolutions.
 12. A method as in claim 11, wherein the aqueous solutionused for rinsing and cleaning contains caustic soda.
 13. A method as inclaim 11, wherein the aqueous solution used for rinsing and cleaningcontains nitric acid.
 14. A method as in claim 11, wherein the aqueoussolution used for rinsing and cleaning contains hydrogen peroxide.
 15. Amethod as in claim 1, wherein the whole installation is rinsed beforestarting step (a), using an aqueous solution containing pure alcohol.16. A method as in claim 15, wherein the rinsing solution contains about11% by volume of alcohol.
 17. A method as in claim 1, wherein partial ortotal diafiltration is carried out before step (a) and acidification iscarried out during a later one of said steps.
 18. A method as in claim17, wherein the previously deacidified, dealcoholized residue isconcentrated for preservation purposes.
 19. A method as in claim 1,wherein during reconstitution of the dealcoholized wine, ingredients areintroduced, whose volume is super concentrated with respect to theinitial volume of wine.
 20. A method as in claim 1, wherein duringreconstitution of the dealcoholized wine, alimentary acids areintroduced.
 21. A method as in claim 20, wherein said alimentary acidsinclude lactic acid.
 22. A method as in claim 20, wherein saidalimentary acids include a mixture of tartaric acid and Na-Hydrogentartrate.
 23. A method as in claim 1, wherein substances chosen from thefollowing group are introduced into the dealcoholized liquid: glycerine,NaCl, succinic acid, citric acid, malic acid, glucose, NaHCO₃, K₂ CO₃,fructose and grape juice.
 24. A method as in claim 23, whereinreadjustment of the acidity is carried out, using tartaric acid,following verification of this acidity and the addition of the otheringredients.